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Espeto de Sardinas

Serves 4 to 6 Entree seafood, Fish

Espeto de Sardinas

Espeto de Sardinas hails from the sun-drenched beaches of Málaga, where it is a staple of coastal life. This dish is lovingly prepared without the need for a written guide—its recipe passed down through the rhythm of daily practice. On Málaga's shores, you will find locals expertly skewering sardines and grilling them over open flames, a scene as common as the lapping waves.

The taste of Espeto de Sardinas is a pure celebration of the sea, its flavors brightened by the citrusy zing of fresh lemons and the richness of olive oil. The sardines, lightly seasoned with coarse sea salt, are tender and succulent, their natural oils enhanced by a subtle smokiness from the grill. This dish invites you to savor the simplicity and abundance of the Mediterranean coast.

Ingredients

  • 24fresh sardines — gutted and rinsed
  • 2lemons — cut into wedges
  • 2 tbspextra virgin olive oil
  • 8cane skewers
  • to tastecoarse sea salt

Method

  1. Rinse the 24 fresh sardines under cold water to remove any scales or debris. Pat them dry thoroughly with paper towels to ensure they sear properly instead of steaming. This step is crucial to achieve the desired texture and flavor.
  2. Prepare the skewers by soaking the 8 cane skewers in water for about 30 minutes. This prevents them from burning during cooking. Meanwhile, cut the 2 lemons into wedges, which will be used for serving later.
  3. Thread 3 sardines onto each skewer, piercing through the eyes and exiting through the body. This method helps the fish stay secure and allows for even cooking. Arrange the skewers on a tray and drizzle with 2 tbsp of extra virgin olive oil, ensuring each sardine is lightly coated.
  4. Sprinkle coarse sea salt to taste over the sardines. The salt will enhance the natural flavors of the fish and help create a delicious crust when cooked.
  5. Prepare a grill or a large cast-iron skillet over medium-high heat. Once hot, place the skewers on the grill or skillet, ensuring they are not overcrowded. Cook the sardines for about 3-4 minutes on each side, or until the skin is crisp and the flesh turns opaque and firm.
  6. As the sardines cook, you should notice a pleasant aroma of the sea and the olive oil. This indicates that the fish is cooking properly and absorbing the flavors.
  7. Once cooked, carefully remove the skewers from the heat and transfer them to a serving platter. Finish by squeezing fresh lemon juice over the sardines and serve immediately. The fresh lemon juice adds a bright, tangy contrast to the rich, savory flavors of the sardines.
Cover of Authentic Spanish Cuisine
From the cookbook

Authentic Spanish Cuisine

This recipe is from Authentic Spanish Cuisine by Yassine Sbiti — the Spanish volume in the ComidaTime International Cuisines series.

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